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Description
There are times when you want to put together a meal as soon as possible. This quick ‘stew’ made with a Knorr Herb Infusion Pot is perfect for those times. Brown some neck of lamb until nicely caramelised. Meanwhile, poach pre-blanched vegetables in the diluted Herb Infusion. Add the diluted Herb Infusion to the browned lamb to make a gravy and simply assemble the meat, vegetables and gravy to make the finished dish.
Ingredients
US|METRIC
4 SERVINGS
- 1 Knorr Herb Infusion Pot
- 2 Tbsp. olive oil
- 800 grams neck of lamb (cut into 16 pieces)
- 25 grams butter
- 8 leeks (–10 baby, blanched and refreshed in cold water)
- 3 spring onion bulbs (–4 large, blanched and refreshed in cold water)
- 200 grams peas (blanched and refreshed in cold water)
- bay leaves
- 1 sprig thyme
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Directions
- Mix the Knorr Herb Infusion Pot with 600ml of boiling water, stirring until thoroughly dissolved.
- Heat a heavy-based frying pan. Add in the olive oil, heat through well and add in the pieces of lamb. I like to place the lamb pieces in the pan in a ‘clock’ shape, starting at twelve o’clock and moving round. This way I know which piece to turn over first.
- Fry for 2–3 minutes, then turn the pieces of lamb over and fry for a further 2–3 minutes, so that they brown nicely on each side.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol15mg5% |
Sodium75mg3% |
Potassium500mg14% |
Protein7g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A70% |
Vitamin C80% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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